Potential biological hazard of importance for HACCP plans in fresh fish processing

Abstract

The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume. Prerequisite programs such as GMP (Good Manufacturing Practices), GHP (Good Hygienic Practices) are an essential foundation for the development and implementation of successful HACCP plans. One of the preliminary tasks in the development of HACCP plan is to conduct a hazard analysis. The process of conducting a hazard analysis involves two stages. The first is hazard identification and the second stage is the HACCP team decision which potential hazards must be addressed in the HACCP plan. By definition, the HACCP concept covers all types of potential food safety hazards: biological, chemical and physical, whether they are naturally occurring in the food, contributed by the environment or generated by a mistake in the manufacturing process. In raw fish processing, potential significant biological hazards which are reasonably likely to cause illness of humans are parasites (Trematodae, Nematodae, Cestodae), bacteria (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), viruses (Norwalk virus, Entero virusesi, Hepatitis A, Rotovirus) and bio-toxins. Upon completion of hazard analysis, any measure(s) that are used to control the hazard(s) should be described.

Hazard Analysis and Critical Control Point (HACCP) sistem je naučno zasnovan sistem, fokusiran na prevenciju problema koji se mogu pojaviti u proizvodnji hrane i učiniti je nebezbednom za potrošača. Da bi se HACCP sistem uspešno razvio i implementirao, neophodno je primeniti preduslovne programe, kao što su GMP (Good Manufacturing Practices - Dobra proizvodna praksa), GHP (Good Hygienic Practices - Dobra higijenska praksa). Jedan od preliminarnih koraka pri razvoju HACCP plana je analiza opasnosti, koja se odvija u dva stadijuma - prvi je identifikacija opasnosti, a tokom drugog se procenjuje stepen identifikovane opasnosti i odlučuje da li će biti uključena u HACCP plan. Po definiciji, HACCP sistemom su obuhvaćeni svi tipovi potencijalnih opasnosti: biološki, fizički i hemijski, bilo da su povezani sa hranom ili potiču iz okoline ili grešaka tokom proizvodnog procesa. U procesu obrade sveže ribe, moguće značajne biološke opasnosti koje se mogu pojaviti i prouzrokovati oboljenja kod ljudi su: paraziti (Trematodae, Nematodae, Cestodae), bakterije (Salmonella, E. coli, Vibrio parahemolyticus, Vibrio vulnificus, Listeria monocytogenes, Clostridium botulinum, Staphyloccocus aureus), virusi (Norwalk virus, Entero virusi, Hepatitis A, Rotovirus) i biotoksini.